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| Nutrient Composition and Quality Properties of the Muscles of Three Small-Sized Species of Tuna |
| TIAN Shengmeng, YU Gang, MA Zhenhua, XUE Yong, XUE Changhu |
| 1. Sanya Tropical Fisheries Research Institute, Sanya 572018, China; 2. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 3. Sanya Ocean Institute, Ocean University of China, Sanya 572024, China |
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Abstract To investigate the differences in the nutritional composition and quality characteristics of tuna muscle among three small-sized species: skipjack, bonito and little tunny, commonly marketed in China, this study determined the basic nutrients, amino acid and fatty acid compositions, textural properties, color, and volatile flavor composition of tuna muscle. The results showed that the moisture contents of the three tuna species ranged from 71.95% to 75.46%, the crude fat contents from 0.24% to 0.88%, the ash contents were about 2%, and the protein contents ranged from 19.29% to 22.37%; significant inter-species differences were found only in protein contents. A total of 18 amino acids and 37 fatty acids were detected, and all three species showed well-balanced nutrient composition as important sources of high-quality protein and fatty acids. In addition, the hardness of raw flesh of little tunny was significantly higher than that of skipjack and bonito tuna, and the hardness, chewiness, and gumminess of cooked bonito tuna were the highest, whereas the flesh of skipjack tuna had the highest elasticity, moderate hardness, and the best texture characteristics. There was a significant difference in the color difference of white muscle between bonito and little tunny (P < 0.05), while no significant difference was found between skipjack and the other species; the dark meat of bonito tuna had the highest redness value, which was consistent with the visual appearance. A total of 34 volatile flavor compounds were detected, and the volatile flavor substances in the muscle of little tunny differed significantly from those in the other species. n-Pentanal, hexanal, and heptanal may contribute to the strong fishy flavor of these three tuna species.
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2025, Vol. 39 
